1 pkg. yellow cake mix
1 pkg. Jello instant pudding mix, vanilla
4 eggs
1 1/3 c. water
1 c. nuts, pecans
2 c. shredded coconut

Put first 4 ingredients in mixing bowl. Using electric mixer mix for 2 minutes. Add nuts and coconut. Bake in two 9 inch pans. Make pineapple filling and put between layers:

PINEAPPLE FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. pineapple juice drained from crushed pineapple

Bring to boil over direct heat, stirring constantly. Boil 1 minute, remove from heat; stir in 1 tablespoon of butter, 1 cup drained crushed pineapple. Cool thoroughly and put between cooled cake layers. Frost with: 4 tbsp. butter softened in microwave 2 c. coconut 3 1/2 c. powdered sugar 1/2 tsp. vanilla 2 tbsp. milk

Blend well; add coconut and spread on cooled cake. Mix 1 cup coconut and 4 tablespoons of butter in skillet and brown; spread on waxed paper to cool and spread on top of cake.